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I believe they mailed out tickets already. Did anyone get them in the mail yet? I never received my returned check in the mail, but my bank account doesn't show that they cashed the check (which I assume they would do before sending the tickets).

very nice!

I don't know what I was expecting, but it pretty much tastes like Guinness to me. Head looks darker and fluffy, though. Had a bit of malt taste before hitting the standard dry Guinness aftertaste. Anyone else's thoughts?

I've been trying to find this beer for some time now (I have no idea why at this point. It's not particularly unique.). Does anyone know if this is sold in Illinois or the nearby area? Thanks!

Yeah, I wouldn't make a lambic. The waiting period wouldn't be the problem-- the potentially sub par taste AFTER the waiting period would be the problem. I guess I don't have examples, but I feel like I've seen a lot of porters that reference aftertastes with hints of dark cherries or black...

I searched this forum and google to find any beer recipes with actual black currants in them and couldn't find much at all. I'm working on a "holiday porter" and while racking to clear, I noticed some black currants on the kitchen counter (normally for oatmeal). Put 1/3 cup of currants into a...

What's the fastest that your beer has passed initial fermented (krausen up and back down into the beer)?

Not any special type of aeration... just the normal heavy shake/swirl as it's being filled up. Again, normally I've already got a huge heap of activity going on (and I know the yeast was good, because the first beer fermented). Just didn't want to risk oxidation too much by shaking it up now.

I've read that this yeast needs a lot of extra oxygen to get started. I pitched a new batch of beer on a cake of it and two days later, there's no krausen-- but semi-airlock activity. Is it worth shaking everything around to try to work up the yeast or is it better to re-pitch a yeast in...

My LHBS says the limit is 4 oz "unless purchasing a full recipe." I guess I can see their point, because some people can come in and buy up pounds of the stuff and leave the smaller-scale extract brewers with nothing. But 2 ounces per batch seems strict!! Crazy...

"no blueberry lambic" hahaha... that room does look amazing.

Wow... black forest stout.... that's a great name and sounds amazing.

My girlfriend and I have been to some restaurants that offer Young's Double Chocolate Stout with a shot or so of Lindeman's Framboise in it to give it even more of a "dessert beer" flavor. It's something you wouldn't want after mowing the lawn, but I have to admit that it does taste good with a...

Same issue for me. Keep the heat on medium, it seemed to work better that way.

Thanks for the reply.... here I go, first yeast starter!

I'm making my first yeast starter right now. Mixed 2 oz DME with 500ml water, heated it up in a pot for 5 minutes and stirred, then added to Erlenmeyer flask, boiled for 15-20 minutes. It's now cooling down and there is a noticeable amount of DME on the bottom of the flask, as if it didn't mix...

From my experience, dryhopped pellets don't clear to the bottom-- they just float at the top or in suspension. When you're satisfied with the aroma, rack the beer to another carboy, leaving the hops behind-- and give it time to settle in there. Give it another week to clear in there and see...

How much homebrew do people usually give away? I assume brewing over a gallon per day is rare (it takes me a week to go through a gallon of milk), I'd imagine it has to be a ton given to friends and family and such. And 35 gallons for me in '07.

That's basically the only reason I didn't want to add them to the primary. The break that's left in my brewpot would get mixed up with all the fruit. I had such a hard time trying to rack from the carboy with the fruit last time (kept clogging up the auto-siphon when it got near the bottom...